Ingredients:

  • 12 oz Box Jumbo Pasta Shells
  • 1 lb Ground Beef (85/15 lean-to-fat ratio)
  • 24 oz Premium Marinara Sauce
  • 2 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 15 oz Whole Milk Ricotta Cheese
  • 2 cups Shredded Mozzarella Cheese, divided
  • 1/2 cup Grated Parmesan Cheese
  • 10 oz Frozen Spinach, thawed and squeezed bone-dry
  • 1 Large Egg, lightly beaten
  • 1/2 tsp Freshly Grated Nutmeg
  • 2 tbsp Fresh Parsley, chopped
  • Salt and Cracked Black Pepper to taste

Instructions:

  1. Boil the jumbo shells in heavily salted water for exactly 9 minutes. Drain and shock in cold water to stop the cooking process.
  2. In a large skillet over medium-high heat, brown the ground beef until a deep caramelized crust forms. Add minced garlic and oregano, cooking for 1 minute until fragrant.
  3. Stir 3/4 of the marinara sauce into the beef. Simmer for 5 minutes. Spread a thin layer of this meat sauce across the bottom of a 9x13-inch baking dish.
  4. In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella, parmesan, the beaten egg, dried spinach, nutmeg, and parsley. Fold until a stable emulsion forms.
  5. Transfer the cheese mixture to a large zip-top bag, snip off the corner, and pipe the filling generously into each par-boiled shell.
  6. Arrange the shells seam-side up in the baking dish. Top with the remaining meat sauce and the final cup of mozzarella cheese.
  7. Cover the dish with tented foil. Bake at 350°F (180°C) for 20 minutes until the cheese is bubbly and the edges are slightly golden.